Gluten-Free Kunafa
Indulge in the rich, aromatic flavors of the Middle East with this show-stopping Gluten-Free Kunafa recipe! Perfect for those with dietary restrictions, this reimagined classic brings the traditional dessert to life with layers of buttery gluten-free phyllo dough, a gooey blend of ricotta and mozzarella cheese, and a luscious rose and orange blossom-infused syrup. Topped with a vibrant sprinkle of chopped pistachios, each bite offers a perfect balance of sweet, creamy, and crisp textures. This easy-to-follow recipe is ready in just over an hour and makes 12 servings, making it an ideal choice for special gatherings or a decadent treat at home. Whether you're gluten-free or simply seeking an irresistible dessert, this kunafa is sure to become your new favorite.
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Recipe Information
Ingredients
- 16 sheets Gluten-free phyllo dough
- 1 cup Unsalted butter, melted
- 2 cups Ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 1 cup Sugar
- 1 cup Water
- 2 teaspoons Rose water
- 1 teaspoon Orange blossom water
- 1 teaspoon Lemon juice
- 1 cup Pistachios, chopped
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with a bit of the melted butter.
2. In a medium bowl, mix the ricotta cheese and mozzarella cheese until well combined.
3. Carefully unroll the gluten-free phyllo sheets. Using half of the sheets, layer them at the bottom of the greased baking dish. Brush each sheet generously with melted butter as you layer.
4. Spread the cheese mixture evenly over the phyllo layer in the baking dish.
5. Layer the remaining sheets of phyllo on top of the cheese mixture, again brushing each with melted butter until all the sheets are used.
6. Bake in the preheated oven for 40-45 minutes or until the top is golden brown and crispy.
7. While the kunafa is baking, prepare the sugar syrup. In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves completely.
8. Allow the mixture to boil for 5 minutes, then reduce the heat to low and add the rose water, orange blossom water, and lemon juice. Stir and let simmer for an additional 2 minutes. Remove from heat and let cool.
9. Once the kunafa is baked, remove it from the oven and immediately pour the cooled syrup evenly over the hot dessert.
10. Allow the kunafa to absorb the syrup for about 10 minutes before serving.
11. Sprinkle chopped pistachios over the top for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
5401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.5 g | 457% | |
| Saturated Fat | 176.8 g | 884% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 2346 mg | 102% | |
| Total Carbohydrate | 469.9 g | 171% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 214.2 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3053 mg | 235% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2412 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
